Stuffed Acorn Squash

Let’s celebrate the fall season with some savory stuffed acorn squash! I love this dish because all you have to do is pop it in the oven. With squash, sausage, and apples it is like a big o’ spoonful of fall exploding in your month.


  • 3 Acorn Squash
  • 1 T olive oil
  • 1 lb Italian sausage (pork, turkey or chicken)
  • 1 red apple (thinly chopped into bite sized pieces)
  • 1 sprig of rosemary (finely chopped)
  • 2 cups of fresh spinach/kale (roughly torn/chopped)
  • 1 t garlic powder
  • salt and pepper to taste
  • 2 eggs (whisked)

Optional toppings:

  • pomegranate seeds
  • pumpkin seeds
  • pistachios


  1. Preheat oven to 350 degrees.
  2. Cut acorn squash in half and scoop out seeds. Drizzle squash with olive oil (rub all over inside) salt and pepper to taste. Place squash in a  baking dish butts down. Bake for 15 minutes.
  3. While squash is baking, in a large bowl mix together all other ingredients.  I find it best to roll up your sleeves, get a littler dirty and just mix it by hand but you can always use a rubber spatula if you prefer.
  4. After 15 minutes of squash baking remove from oven and spoon in mixture to the hole of the squash. Fill liberally and pack down a bit into the squash.
  5. Return to oven and bake for 30-40 minutes until golden brown.
  6. Remove for oven, let cool for 10 minutes and add your favorite toppings.

Happy eating!